Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity.

The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible films were initially composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.

Identification of lentils (Lens culinaris Medik) from Eglouvi (Lefkada, Greece) based on rare earth elements profile combined with chemometrics.

An analytical approach has been developed to verify the authenticity of premium lentils originating from Eglouvi, Lefkada, Greece. The method relies on the digestion of samples followed by the analysis of their rare earth elements (REEs) content. Lentils originating from Eglouvi exhibit higher content in most REEs compared to lentils from other regions as well as distinct Sc/Y and Sc/Yb concentration ratios.

Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation.

The aim of this study was to examine the potential enhancement of the antimicrobial activity of edible films, composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%) and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.

Comparative Study of Novel Methods for Olive Leaf Phenolic Compound Extraction Using NADES as Solvents.

Natural deep eutectic solvents (NADES) composed of choline chloride with maltose (CMA), glycerol (CGL), citric (CCA) and lactic acid (CLA) combined with microwave (MAE), ultrasound (UAE), homogenate (HAE) and high hydrostatic pressure (HHPAE)-assisted extraction methods were applied to recover and compare olive leaf phenolic compounds. The resultant extracts were evaluated for their total phenol content (TPC), phenolic profile and antioxidant activity and compared with those of water and ethanol:water 70% / extracts. HAE was proven to be the most efficient method for the recovery of olive leaf phenolic compounds.

Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems.

Aim of this work was the development of integrated and complex encapsulating systems that will provide more efficient protection to the probiotic strain Bifidobacterium animalis subsp. lactis (BB-12) in comparison to the conventional plain alginate beads. Within the scope of this study, the encapsulation of BB-12 through emulsification followed by external gelation was performed.

Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues.

Edible films and coatings, despite their practical applications, have only entered the food industry in the last decade. Their main functions are to protect the food products from mechanical damage and from physical, chemical and microbiological deteriorative changes. The ingredients used for their formation are polysaccharides, proteins and lipids, in individual or combined formulations.

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation.

Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs).

A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods.

Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria. However, in order to display optimal probiotic functionality, these bacteria should survive through the gastrointestinal tract (GI) in high populations, reaching 10-10cfu (colony-forming unit)/g or mL at the end of product's shelf life.

Adsorption of indigo carmine on functional chitosan and β-cyclodextrin/chitosan beads: Equilibrium, kinetics and mechanism studies.

The present study was designed to produce novel cross-linked Chitosan and Chitosan/β-Cyclodextrin beads and study the adsorption of Indigo Carmine. Both adsorbents were characterized by SEM and FTIR techniques. Batch experiments were conducted in order to evaluate the effect of initial adsorbent's concentration, dye's initial concentration, initial pH and temperature.

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.

The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt-wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated.

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products.

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight.

Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant)--Evaluation of the final products.

The aim of this study was to encapsulate the steviol glycosides (SGs) by spray, freeze and vacuum oven drying in order to minimise the bitter aftertaste of the SGs, as well as to improve their properties. Different ratios of maltodextrin to inulin as agents were examined, 80:20, 75:25, 70:30, 65:35 and 60:40, while the concentration of SGs in total solids was maintained constant at 2.5%.

Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system.

Maltodextrin (MD-21DE), gum Arabic (GA), gum Arabic-modified starch (GA-MS), modified starch-chitosan (MS-CH) and modified starch-maltodextrin-chitosan (MS-MD-CH) were used as agents for beetroot and saffron coloring-extracts microencapsulation by freeze drying. The produced powders were evaluated in terms of coloring strength (E) during storage at 40°C for 10 weeks and a first-order kinetic was applied. Color parameters (L(*), a(*), b(*), C(*) and ΔE(*)) and water sorption behavior was also studied.

Thermooxidative stability of fennel oleoresin microencapsulated in blended biopolymer agents.

Unlabelled: In this work, the oxidative and thermal stabilities of 4 different encapsulating agents (chitosan [CH], modified starch [MS], gum arabic [GA], and maltodextrin [MD]) used in fennel oleoresin microencapsulation by the freeze-drying technique were evaluated both individually and in blends (binary and ternary ones). The oxidative stability of the encapsulated products was assessed by gas chromatography/mass spectrometry analysis of the secondary oxidation volatiles along with the use of oxidation markers (peroxide value, PV), while a differential scanning calorimetery analysis was conducted. Gum arabic, both plain and its mixtures, exhibited the lowest protection against lipid oxidation, presenting high PVs.

Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.

Unlabelled: The staling of cakes enriched with untreated brans and endoxylanase-treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7-d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators.

Development of fibre-enriched gluten-free bread: a response surface methodology study.

The enrichment of gluten-free (GF) baked products with dietary fibre (DF) seems to be necessary since it has been reported that coeliac patients have generally a low intake of DF due to their GF diet. Response surface methodology was used to optimize a fibre-enriched GF bread formulation based on corn starch, rice flour and hydroxypropylmethyl cellulose. Maize fibre and water were the predictor variables (factors), and loaf specific volume, crumb firmness and crumb L value were the dependent variables (responses) used to assess the product quality.

Kinetics of maneb degradation during thermal treatment of tomatoes.

The kinetics of maneb degradation in tomato homogenates at high temperatures and at two pH values (4 and 9) and the rate of formation of the toxic metabolite, ethylenethiourea (ETU), were studied. Maneb was measured as carbon disulfide by headspace gas-chromatography and ETU by high-performance liquid chromatography with photodiode array detection. First-order kinetics adequately described the degradation of maneb in tomato homogenates.